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30 积分 2024-10-08 加入
Processing technologies affect the aroma but not the taste of teas: A study of Yunnan Biluochun, Jiangsu Biluochun, and other regular green teas
3天前
已完结
Astringency evaluation using the saliva precipitation index, fluorescence quenching rate, and tribology data: In vitro interactions between salivary proteins and (−)-epigallocatechin gallate
2个月前
已完结
Application of uniform design to evaluate the different conditions on the growth of algae Prymnesium parvum
2个月前
已完结
Metabolomics reveals the effects of different storage times on the acidity quality and metabolites of large-leaf black tea
2个月前
已完结
Interaction between major catechins and umami amino acids in green tea based on electronic tongue technology
2个月前
已完结
Effects of epigallocatechin gallate, epigallocatechin and epicatechin gallate on the chemical and cell-based antioxidant activity, sensory properties, and cytotoxicity of a catechin-free model beverage
2个月前
已完结
Improving the taste of autumn green tea with tannase
2个月前
已完结
Effects of fermentation duration on the flavour quality of large leaf black tea based on metabolomics
2个月前
已完结
GC–MS-based metabolomic study reveals dynamic changes of chemical compositions during black tea processing
3个月前
已完结
The influence of rolling pressure on the changes in non-volatile compounds and sensory quality of congou black tea: The combination of metabolomics, E-tongue, and chromatic differences analyses
3个月前
已完结
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